Onam, one of the biggest festival of Kerala is round the corner. This is the one festival which is celebrated for a longer period spanning 10 days. The pookalam (flower arrangement), Onakodi (new clothes) and Onasadhya (feast) are the highlights of the celebration.When it comes to the sadhya, the preparations start earlier on. Banana chips and sarkkaravaratti( deep fried raw bananas coated with jaggery) will be prepared 2 or 3 days before the Onam. Pickles will also be prepared before hand. Vadukapuli naaranga and inji puli are the common pickles served.
Vadukapuli naaranga is a kind of citrus fruit which is very juicy and sour level is high compared to lemon. It isn't bitter like Narthangai. I'm not sure of the English name of this. On searching the net, I understand Citron is narthangai.
This naaranga can be pickled with just salt, green chilly and ginger or the usual way of pickling with the regular ingredients of red chilli powder, fenugreek and mustard seeds. I prefer the salted version and love it very much. I like the chillies and the ginger in this pickle more. This pickle is very easy to make. The only work involved here is chopping the fruit, chillies and ginger. Then its just mixing all the chopped ingredients with salt and the pickle is ready.
You need
- Vadukapuli naaranga - 1 nos, chopped into bite size pieces
- Green chillies - 10 -12 nos, finely chopped
- Chopped ginger - 2 tblspn
- Salt to taste
Method
Take these measurements as pointers and you are free to increase or decrease the quantity of chilly and ginger. Mix all the ingredients in a dry vessel. Transfer to a clean, dry glass jar. Cover tightly and leave it for a day. The juice will be released from the fruit. The juice combines with salt will have a consistency of honey. It tastes great with curd rice.
It will keep good for a week wit refrigeration. If you want to increase the shelf life to another week, make sure you add some more salt because that's the only preservative added here.
